I’m traveling again this weekend and was trying all this week to finish everything in my fridge before going.
I have Hummus leftover, it’s a shame to throw it, no? I decided to fry some meat and pine nuts, and this fabulous recipe is the result.
Hummus is a very Lebanese appetizer –we even have a news website called hummus nation– known for being a healthy meal especially for vegetarians around the world. I haven’t met one vegetarian from anywhere in the world who hasn’t heard about Hummus. They might not heard about Lebanon, but they sure know Hummus hehe;-)
I wonder who had this idea to top the Hummus with meat!
Might be a disappointing story for vegetarians, but for meat lovers out there, I promise this combination is a delish! Eat it with pita bread and remember to open your eyes☺
To make the hummus
- 2 x 410g cans chickpeas (a.k.a Hummus or Garbanzo Beans), drained
- 5tbsp Tahina (sesame paste)
- 4tbsp lemon juice
- 2 garlic cloves, crushed
- 1tsp salt
- 4tbsp extra virgin olive oil, plus more to drizzle
- 1tsp sumac (optional)
To make the topping
- 1tbsp butter or cooking oil
- 1 onion, finely chopped
- 3tbsp pine nuts
- 200g ground beef or cut in small pieces
- 1 tsp 7 spices (if not available, use cinnamon and black pepper)
- Salt, to taste
- 1 tbsp pomegranate molasses (optional)
1.In a food processor, put the drained chickpeas with the rest of the ingredients (Tahina, lemon juice, garlic, salt and olive oil) and blend until you get a smooth paste. This is now Hummus.
2.To make the topping; melt butter in a frying pan and sauté the onion, add the pine nuts and fry for 2mn. Add the meat and cook for 10mn or until they are well done. Sprinkle with black pepper, cinnamon and salt. Add the molasses and stir until well combined.
3. Top the Hummus with meat, drizzle with more olive oil if desired and garnish with parsley. Serve with Lebanese (or pita) bread.